Frymaster *8196329* manual Final Preparation cont, For pilot lighting instructions, see Chapter

YSCFHC18G HIGH EFFICIENCY COOL ZONE SERIES GAS FRYERS

CHAPTER 3: INSTALLATION INSTRUCTIONS

3.10 Final Preparation (cont.)

NOTE: If the float switch is blocked in "down position" with solid shortening, the fryer will not heat. Always ensure that the float switch is in the "up" position when packing solid shortening into frypot.

6.KFC-1 Cooking Computer: Turn computer ON (this also turns the fryer ON if equipped with electronic ignition). The computer will cycle the burners ON and OFF (melt cycle). This is indicated by heat icons located on either side of the KFC-1 product buttons, which will cycle ON and OFF with the fryer. The computer will display LOw until the shortening reaches 180°F (82°C).

Heat Icon Indicators

Product Buttons

At 180° F (82°C), the fryer goes into continuous heat mode. The computer will display actual oil temperature until setpoint is reached. At setpoint temperature, the computer will display

drop.

NOTE: For FAST-equippedfryers, see the Fast manual for operation instructions.

7.After shortening reaches the setpoint temperature, let the burners cycle at least four times, then insert a thermometer or pyrometer near the temperature sensing probe within 1 inch of the temperature probe and approximately 3-in. (7.5-mm) deep into the shortening. When the burners cycle on after the fourth time, the thermometer should read within ±5°F (±2°C) of the computer temperature setting.

8.When the frypot is filled and the shortening melted, replace the basket-support screen over the heating tubes.

WARNING

Do not bang fry baskets or other utensils on the fryer’s joiner strip. The strip is present to seal the joint between the frypots. Banging fry baskets on the strip to dislodge shortening will distort the strip, adversely affecting its fit. It is designed for a tight fit and should only be removed for cleaning.

For pilot lighting instructions, see Chapter 4.

For filtration instructions, see Chapter 5.

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